Moroccan-spiced shrimp are served over couscous that's studded with dried fruit and tossed with a lemony dressing. Photo credit: Ali Ebright from Gimme Some Oven.
15m
PREP TIME
10m
COOK TIME
442
CALORIES
19
INGREDIENTS
Servings: 4
Ingredients
- Dried Fruit Couscous
- 1 cup water
- 3/4 cup couscous
-
1/4
cup
chopped
dried apricots
![substitution]( "substitution")
Substitutions available
/ other dried fruit
-
1/4
cup
chopped
dried dates
![substitution]( "substitution")
Substitutions available
/ raisins
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Spiced Prawns
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Garnishes
- 2 tablespoons chopped fresh cilantro
- Lemon wedges
INSTRUCTIONS
- 1 For the Couscous, bring water to boil in small saucepan. Stir in couscous and dried fruits; cover. Remove from heat. Let stand 5 minutes. Meanwhile, mix lemon juice, oil, honey, sea salt and pepper in small bowl with wire whisk until well blended. Fluff couscous with fork. Spoon into medium bowl. Add dressing; toss to coat well. Keep warm
- 2 For the Shrimp, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 to 2 minutes or until golden. Add shrimp; cook and stir on medium-high heat 2 minutes. Sprinkle with Seasonings; cook and stir 2 minutes longer or just until shrimp turn pink. Serve shrimp over couscous. Sprinkle with cilantro. Serve with lemon wedges
